Features

30 August 2021

Watch chef Zak Hitchman from Casamia in Bristol talk to SushiSushi's founder Stuart Turner about how his products are used to create the Michelin-starred dishes on the restaurant's menu.

8 barbecue dishes to cook this Bank Holiday weeken...

8 barbecue dishes to cook this Bank Holiday weekend

by Great British Chefs

25 August 2021

While summer hasn't exactly played ball this year, we're hoping for some half-decent weather this Bank Holiday weekend so we can get grilling in the great outdoors. Here’s what we’ll be firing up the coals for over the weekend.

SushiSushi TV: Ollie Dabbous at HIDE

by Great British Chefs

23 August 2021

Mayfair's HIDE restaurant is one of London's most respected restaurants – take a look how chef Ollie Dabbous uses the products sourced by SushiSushi to incorporate complex, nuanced flavours into his wonderful nature-inspired dishes.

SushiSushi TV: Brad Carter at Carters of Moseley

by Great British Chefs

13 August 2021

Take a look behind the scenes at Brad Carter's Michelin-starred restaurant where he uses SushiSushi's world-class products to make truly out-of-this-world dishes.

Sushi glossary: the Japanese terms you need to kno...

Sushi glossary: the Japanese terms you need to know

by Henry Coldstream

13 August 2021

Sushi is Japan’s most famous culinary export – but there are a huge amount of different ingredients and terms which can make reading an authentic menu intimidating. We’ve put together a glossary of some of the key sushi-related terms to make it easier.

Japan House London: a taste of Japan in the heart ...

Japan House London: a taste of Japan in the heart of Kensington

by Great British Chefs

11 August 2021

Providing people in the UK with the chance to immerse themselves in Japanese culture, Japan House London is a space that showcases the best of the country. We take a closer look at what Japan House offers (both physically and virtually), before honing in on the incredible Japanese tableware and kitchenware it offers.

15 years of Trinity: Adam Byatt on the highs and l...

15 years of Trinity: Adam Byatt on the highs and lows of his Michelin-starred Clapham restaurant

by Henry Coldstream

9 August 2021

Since opening its doors in 2006, Clapham’s Trinity has risen through the ranks to become one of London’s most highly regarded neighbourhood restaurants. Henry Coldstream chats to chef proprietor Adam Byatt about what’s changed over the past fifteen years and how he’s kept Trinity relevant.

Koji: the Japanese ingredient responsible for some...

Koji: the Japanese ingredient responsible for some of our favourite flavours

by Henry Coldstream

9 August 2021

We take a look at how this very special Japanese mould continues to revolutionise fermentation today.

Soup and noodle: the four varieties of ramen

by Henry Coldstream

6 August 2021

Ramen is the superstar of modern Japanese cooking. We take a look at the four main varieties of the noodle soup and how they differ.

8 of Japan’s most popular dishes to recreate at ho...

8 of Japan’s most popular dishes to recreate at home

by Henry Coldstream

6 August 2021

Few cuisines have quite as many stand-out dishes as Japanese. We take a look at how to make some of the country’s most popular plates of food.

SushiSushi TV: Michael Wignall at The Angel at Het...

SushiSushi TV: Michael Wignall at The Angel at Hetton

by Great British Chefs

29 July 2021

Take a look behind the scenes at Michael Wignall's incredible Michelin-starred restaurant The Angel at Hetton and discover how he uses SushiSushi's products to elevate his dishes.

Kamado, konro, robata: the Japanese barbecues used...

Kamado, konro, robata: the Japanese barbecues used in the UK’s best restaurants

by Henry Coldstream

23 July 2021

Barbecues tend to live in the garden at home, but in many top restaurants they’re a key part of the kitchen. We take a look at the three types of Japanese grills being used by the UK’s top chefs.

SushiSushi: the home of Japanese flavours

by Great British Chefs

22 July 2021

When Japanese ingredient company SushiSushi started out in 2007, it stocked just one product. Now with over 1,000 items listed on its website, it supplies many of the UK’s top chefs. We speak to founder Stu Turner about how he fell head-over-heels in love with Japanese flavours and take a look at some of the most interesting ingredients he offers.

Dutch yellowtail: the super-sustainable, sashimi-g...

Dutch yellowtail: the super-sustainable, sashimi-grade fish coming to home kitchens

by Great British Chefs

22 July 2021

Sashimi-grade fish are some of the most exciting to work with both in the professional and home kitchen – but the sustainability credentials behind them can be pretty poor. The Kingfish Company is changing that with its hyper-environmentally-friendly yellowtail farm in the Netherlands. We take look at what the company’s doing differently and why the species itself is such a joy to cook and eat.

A taste of Japan

by Great British Chefs

19 July 2021

Discover all the recipes, ingredients, produce and flavours that make Japanese cuisine one of the most respected and beloved in the world.

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Flavours of Japan

Chorizo

by Great British Chefs

13 July 2021

This cured Spanish sausage has completely captured the hearts of British home cooks and chefs alike – take a look at its history, learn about the different varities and peruse our vast collection of recipes.

10 recipes to cook in July

by Great British Chefs

1 July 2021

As we hit the heights of summer, greens and sweet summer berries are at their peak, with a glut of ingredients to choose from when it comes to planning al fresco dinner parties.

5 traditional Cornish dishes you need to try

by Henry Coldstream

30 June 2021

Not only is Cornwall home to some of the finest produce in the country – it’s also known for its own traditional dishes. These are the ones to look out for on your next visit.

Cornish suppliers going the extra mile: Kernowsash...

Cornish suppliers going the extra mile: Kernowsashimi

by Henry Coldstream

28 June 2021

Supplying excellent quality fish requires meticulousness at every level, from how it’s caught to the postharvest care. That’s why many of Cornish supplier Kernowsashimi’s fishermen use a Japanese method known as ike-jime to kill certain fish. Henry Coldstream talks to Kernowsashimi’s Dylan Bean to find out more.

Cornish suppliers going the extra mile: Philip War...

Cornish suppliers going the extra mile: Philip Warren Butchers

by Henry Coldstream

28 June 2021

Cornwall is home to some of the finest produce the UK has to offer. Henry Coldstream talks to master butcher Ian Warren about how the family business supports local farmers, its commitment to sustainability and its lockdown-inspired range of more specialist chef-led cuts.

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Producers

Cornish suppliers going the extra mile: The Cornwa...

Cornish suppliers going the extra mile: The Cornwall Project's cull yaw

by Henry Coldstream

28 June 2021

Dissatisfied about how old ewes were regarded as worthless, Matt Chatfield came up with the idea of cull yaw. Henry Coldstream chats to the man behind the meat which now features on some of the most exciting restaurant menus in the UK.

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Producers

Le Gruyère AOP

by Great British Chefs

17 June 2021

Find recipes, features and everything you could ever need to know about Le Gruyère AOP – one of the best cheeses to cook with in the world.

Davidstow's Special Reserve Cheddar: the cheese redefining the meaning of mature

Davidstow's Special Reserve: the cheddar aged for ...

Davidstow's Special Reserve: the cheddar aged for half a decade

by Great British Chefs

14 June 2021

When it comes to ageing cheese, Cornish cheesemaker Davidstow is all about going the extra mile. They mature their cheeses for much longer than average at every age, from their twelve-month mature cheddar to their unrivalled sixty-month special reserve. We take a look at Davidstow’s cheesemaking process and the effect this extreme ageing has on the cheddar’s flavour.

The Cornish pasty’s journey to Mexico

by Henry Coldstream

11 June 2021

Henry Coldstream looks at how Cornwall’s most famous dish found its way over to Mexico in the nineteenth century and became a staple of one state’s cuisine.

The delicious story of Doom Bar: a Cornish ale’s r...

The delicious story of Doom Bar: a Cornish ale’s rise to greatness

by Great British Chefs

11 June 2021

Sharp’s Brewery’s flagship ale is one of the most recognisable beers in the UK today. We take a look at the history and incredible growth of the popular ale and find out why it's such a great choice for pairing with food.

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Producers

Cornwall

by Great British Chefs

11 June 2021

For a small county in the southwest of England, Cornwall is an absolute powerhouse when it comes to food and drink. Join us as we take a look at all the incredible ingredients, producers, chefs and restaurants that make Cornwall the most culinary county in the UK.

Chet Sharma on his debut restaurant Bibi

by Henry Coldstream

28 May 2021

Having spent over a decade helping to develop menus for the UK’s most prestigious chefs, Chet Sharma has finally announced his first restaurant. The chef talks to Henry Coldstream about what to expect at Bibi, in London, and why now is the time to open a place of his own.

Great British Menu 2021: the banquet

by Howard Middleton

22 May 2021

With each winning chef now chosen, the hard work begins! Howard Middleton lets us know how the champions of Great British Menu 2021 fared at the banquet.

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Producers

Black Flag: winemaking without limits

by Great British Chefs

28 September 2020

It can be hard to find wines that stand out from the crowd, but Virgin Wines’ Black Flag range is all about pushing boundaries, experimentation and trying things no one else has done before. Take a look at how the project came about and the very special wines created as a result.

Tomatoes 2.0: 5 unusual ways to cook with cherry t...

Tomatoes 2.0: 5 unusual ways to cook with cherry tomatoes

by Great British Chefs

24 September 2020

We all know tomatoes are fantastic with cheese or cooked down into a sauce, but the UK’s top chefs are doing so much more with these beautiful little fruits. From unusual flavour combinations to serving tomato-based desserts, take a look at some of the more leftfield ways you can use tomatoes in your cooking.

Beyond Manchego: 5 of Spain’s best cheeses

by Great British Chefs

17 September 2020

Spain is home to over 150 varieties of cheese, many of which are relatively unknown in the UK but just as delicious as anything you’d find in France or Italy. Take a look at just a few Spanish cheeses you should be keeping an eye out for.

Why you should be cooking with extra virgin olive ...

Why you should be cooking with extra virgin olive oil

by Great British Chefs

25 August 2020

It’s a myth that extra virgin olive oil should only be used for finishing, drizzling and dipping – cooking with it means tastier results in the kitchen. Take a look at how it can make all the difference to your dishes, plus three summery recipes that showcase its fruity, peppery flavour.

Roast grouse with blackberries and port wine jus

7 glorious grouse recipes for the Glorious Twelfth

by Great British Chefs

11 August 2020

August marks the start of game season, with The Glorious Twelfth (August 12) the first day grouse can be hunted. Here’s how to make the most of this magnificent game bird if you can get your hands on one.

10 recipes to cook in August

by Nicholas Searle-Donoso

30 July 2020

As we reach the peak of summer, refreshing berries and vibrant veg are at their best, complemented by an impressive range of meat and fish which sit right at home on a sizzling barbecue. Here's what to cook over the next thirty-one days.

6 ways to get the most out of chorizo in your cook...

6 ways to get the most out of chorizo in your cooking

by Great British Chefs

24 July 2020

We tend to slice, fry and simmer it, but the intense flavour of chorizo makes the Spanish cured sausage an ingredient ideal for experimentation. From mayonnaises and broths to incredibly indulgent crisps, here are some ways to make the most of Spain’s most beloved culinary export.

Saint Agur: blue gold from Auvergne

by Great British Chefs

24 July 2020

Matured in caves under the village of Beauzac, Saint Agur has quickly captured the hearts and minds of cheese-lovers in France and beyond. We go to the heart of Auvergne to find out what makes this blue cheese so beloved.

Carnivor wines: made for meat

by Great British Chefs

2 July 2020

Carnivor wines are expertly crafted to be enjoyed with meat, but what is it about these wines that works so well with a juicy steak? We delve into the science behind the glass and take a closer look at Carnivor’s award-winning wines.

La Tua Pasta: handmade pasta delivered to your doo...

La Tua Pasta: handmade pasta delivered to your door

by Great British Chefs

1 July 2020

Suppliers to some of the best restaurants in the UK, La Tua Pasta now sells its incredible handmade pasta dishes direct to the public, delivering nationwide. Take a look at what makes their products so special.

Sizl spices: instant flavour in a jar

by Great British Chefs

30 June 2020

Fed up with what was on offer in the shops, Mallika Basu launched Sizl so home cooks could get access to the very best spices from around the world.

Raymond Blanc on good chicken, flavour compounds a...

Raymond Blanc on good chicken, flavour compounds and molecular gastronomy

by Raymond Blanc

30 June 2020

The legendary chef talks about his foray into what became molecular gastronomy in the 1980s, the culinary physicist Nicholas Kurti and why he walked away from the culinary movement after bringing it to the fore.

Introducing the Great British Chefs Club

by Great British Chefs

29 June 2020

Exclusive recipes, weekly videos, money-can't-buy prizes and foodie gifts – become a club member and get unlimited access to the chefs, dishes and guides you love.

Growing vegetables at The Small Holding

by Will Devlin

11 June 2020

Chef Will Devlin shares an insight to the farming operation at his Kent restaurant The Small Holding, sharing three recipes that make the most of summer's glut ingredients: tomatoes, cucumbers and courgettes. Images by Food Story Media.

Cook for Charity: the ebook that helps the NHS

by Great British Chefs

11 June 2020

Missing your favourite restaurants? Donate a minimum of £5 to Cook for Charity, support the NHS and get recipes from top chefs all at the same time.

How to eat in a more sustainable way

by Adam Handling

2 June 2020

Chef Adam Handling shares his top tips for making small steps to a more sustainable way of shopping for and eating food, before sharing three recipes that champion some of his favourite suppliers.

Comté cheese: a French treasure

by Great British Chefs

1 June 2020

Comté is one of the world's most popular cheeses, but it has an incredible heritage to match. We take a look at the little details that make this raw milk cheese such a treasure.

Comté: the ultimate cheese for cooking

by Great British Chefs

1 June 2020

Comté’s complex, robust flavour and wonderful melting properties make it a favourite among chefs. We take a look at exactly why this is such a beloved cooking cheese and explore all the things you can do with it.

The Burnt Chef Project: tackling mental health in ...

The Burnt Chef Project: tackling mental health in hospitality

by Kris Hall

18 May 2020

Kris Hall, founder of The Burnt Chef Project, explains why he set up the hospitality-focused mental health non-profit business and how people can support the cause.

More from this series:

Mental health awareness

Food waste ferments: 4 easy preserves from chef Ad...

Food waste ferments: 4 easy preserves from chef Adam Handling

by Adam Handling

11 May 2020

Too many tomatoes? Leftover wine? Wondering whether there's anything you can do with cauliflower leaves? Chef Adam Handling shares his four favourite ferment recipes which tackle food waste and provide jars of deliciousness in one fell swoop.

Our 10 most popular recipes since lockdown began

by Great British Chefs

7 May 2020

Being confined to our homes has meant a huge surge in the number of people baking, cooking and learning new culinary skills – here’s what you’ve been creating in the kitchen since social distancing became the norm.

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Store cupboard essentials

Eggs, milk, bananas, bread: four recipes to reduce food waste

Eggs, milk, bananas, bread: four recipes to combat...

Eggs, milk, bananas, bread: four recipes to combat food waste

by Adam Handling

5 May 2020

Chef Adam Handling hones in on the four ingredients we seem to waste more than any others in the home, sharing simple, delicious recipes that’ll save them from the bin.

Jeremy Chan on the theories of sauces

by Jeremy Chan

4 May 2020

The head chef of London’s Michelin-starred restaurant Ikoyi writes a love letter to sauces, exploring how they combine the imagination and creativity with more rigid scientific culinary principles.

Hospitality For Heroes x Carousel: feeding frontline workers

Hospitality For Heroes x Carousel: #FeedTheNHS

by Lucy Golding

4 May 2020

Lucy Golding joins the team of volunteers at Marylebone restaurant Carousel, prepping, cooking, packing and delivering meals for the NHS via new charity Hospitality For Heroes.

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Store cupboard essentials

5 kitchen skills to master during lockdown

by Great British Chefs

30 April 2020

Finding yourself at a loose end whilst stuck indoors? Use the time to get creative in the kitchen and learn something new by getting to grips with one of these culinary arts – no flour or yeast required!

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Store cupboard essentials

Painting a picture: the Cantonese kitchen

by Mukta Das

29 April 2020

Mukta Das and Andrew Wong explore the three main schools of cooking found in traditional Cantonese cuisine, creating a complex and technical dish that represents each one in a single mouthful.

Painting a picture: the skill of a dim sum chef

by Mukta Das

29 April 2020

Creating Chinese dim sum can take a lifetime to master, but the skills of the chefs producing them can sometimes go unnoticed. Mukta Das and Andrew Wong celebrate the sub-genre of Cantonese cuisine (which stretches far beyond steamed dumplings), before sharing a recipe that reflects the similarities between western pastry chefs and Chinese dim sum masters.

Painting a picture: introducing Mukta Das and Andr...

Painting a picture: introducing Mukta Das and Andrew Wong’s series on the history and culture of Chinese cooking

by Great British Chefs

29 April 2020

China’s culinary history is one of the oldest in the world, and the huge country is home to a vast variety of ingredients, dishes and food-related stories. See how anthropologist Mukta Das and Michelin-starred chef Andrew Wong work together to bring China’s rich traditions and food cultures to life through a series of recipes.

Pilot Light: let’s talk about mental health

by Doug Sanham

24 April 2020

As a chef for over a decade, Doug Sanham struggled with a dissociative disorder in the kitchen that drove him to blackouts and attempted suicide. Now he runs Pilot Light – a campaign committed to raising awareness and changing perceptions of mental health in hospitality.

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Mental health awareness

Tio Pepe: the world's favourite fino sherry

Tio Pepe: a treat for your tastebuds

by Great British Chefs

20 April 2020

Learn a little bit more about Tio Pepe sherry and why it's been beloved since the 1800s.

Countertalk: taking a stand against toxic kitchen environments

Countertalk: taking a stand for staff wellbeing

by Ravneet Gill

1 April 2020

A few years into her kitchen career, Ravneet Gill found herself on the edge of burn out thanks to toxic kitchen environments. A role at St. John brought her back from the brink, and inspired her to found Countertalk – a community that helps chefs and front-of-house find happy, healthy workplaces.

More from this series:

Mental health awareness

Great British Menu 2020: Scottish heat preview

by Great British Chefs

30 March 2020

Take a look at the Scottish chefs representing the country in this year's Great British Menu competition.

More from this series:

Great British Menu 2020

The Great British Chefs 30 Day Challenge

by Great British Chefs

24 March 2020

Getting a bit bored whilst self-isolating? Take on our thirty-day cooking challenge! You'll end up with some great new kitchen skills and a few tasty treats along the way.

The Great British Chefs 30 Day Challenge: kids

by Great British Chefs

24 March 2020

Looking for ways to entertain the kids whilst they're off school? Our child-friendly thirty-day challenge has lots of inspiration for keeping them busy.

Great British Menu 2020: London and south-east hea...

Great British Menu 2020: London and south-east heat preview

by Great British Chefs

23 March 2020

Take a look at the chefs representing London and the south-east in the second heat of Great British Menu 2020.

Coronavirus: what are restaurants doing in respons...

Coronavirus: what are restaurants doing in response?

by Great British Chefs

23 March 2020

Pubs and restaurants nationwide have closed in response to the Coronavirus pandemic. Keep up to date with the delivery services, food shops and meals-on-wheels schemes they're running instead.

Great British Menu 2020: Central heat recap

by Howard Middleton

21 March 2020

Howard takes a look at the first regional heat in the 2020 series of Great British Menu.

More from this series:

Great British Menu 2020

Potato, olive and preserved lemon tagine

Store cupboard recipes: 15 of the best

by Great British Chefs

18 March 2020

When you just can’t make it out to the shops, a few key items in your cupboards can open the door to thrifty but delicious meals. Here are a few of our favourite store cupboard recipes to tide you over.

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Store cupboard essentials

4 comforting Easter bakes using Ancient Grains

by Great British Chefs

18 March 2020

Easter is the great baking holiday of the year, so why not give some of these comforting bakes a go? Made with flour milled from ancient grains like Khorasan and spelt, they’re packed full of flavour and extra nutrition too.

How to keep Coronavirus stockpiling in check

by Victoria Glass

18 March 2020

With so many of us already in isolation, or, at least, under the cloud of its imminence, we need to find ways to make our food stretch and to keep it interesting. Victoria Glass shares her guide to shopping responsibly, thoughtfully and effectively, before sharing tips and tricks on keeping things exciting in the kitchen when you’re working with a limited larder.

More from this series:

Store cupboard essentials

Lentil, roast butternut squash and fennel salad

The time for change is now: fighting for a sustain...

The time for change is now: fighting for a sustainable food future

by Great British Chefs

16 March 2020

Knorr Professional and the World Wildlife Foundation have joined forces to create the Future 50 Foods initiative – a campaign to start using more diverse, under-utilised foods in order to create a more sustainable future in food. Find out how you can get involved!

Great British Menu 2020: Central heat preview

by Great British Chefs

16 March 2020

Take a look at the chefs representing the Central region in the first heat of Great British Menu 2020.

More from this series:

Great British Menu 2020

After something else? Take a look at what's new and get inspired.

Can't see what you're looking for? Browse our collection of cooking guides.

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